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Samke Harrah (Hot Fish)

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  Red snapper 5 Pound
  Black pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Hot red pepper 1 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Tahini 1 Pound
  Lemon juice 1 1⁄2 Cup (24 tbs)
  Salt 1 Tablespoon
  Water 1 Cup (16 tbs)
  Hot red pepper 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), mashed
  Coriander leaves 1 Tablespoon, minced
  Almond 1⁄4 Cup (4 tbs), roasted
  Pine nuts 1⁄4 Cup (4 tbs), roasted
  Parsley sprig 1

Rub fish with peppers, salt and oil.
Bake in a preheated medium oven for about thirty minutes.
Prepare the sauce by mixing tahini with lemon juice, then salt and water, add remaining, mix well, make a thick sauce.
Carefully take the head and tail off the baked fish, clean the bones.
Mix about half of the sauce with fish.
Return the fish to a serving plate, give a fish shape to the mixture, put the head and tail, cover with remaining sauce, decorate with nuts, parsley and pomegranate seeds if you are using them.
Serve cold.

Recipe Summary

Side Dish

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